How to cook
Boil the pig tails in plenty of water along with one onion (cut in half), parsley stalks, bay leaf, two tablespoons of oil, a pinch of salt and black pepper.
The tails are ready, once they have become very tender and the skin is easily removed.
For the more pretentious, the skin can be removed, but if it is well cleaned and fine and not from old pigs, the skin is great and is like a pig's feet skin - soft and it melts in your mouth.
Strain the broth and cut the tails into pieces, slices.
Pour the strained broth into the pot and if necessary, add a little water - if it seems little in quantity.
Beat the yolks with the yoghurt, as much salt as you like and flour and add the milk to this mixture.
Pour the milk mixture into the soup, put the sliced tails and boil them over low heat for about 20 minutes. Leave the pork soup to simmer very slightly and not boil.
Finally, heat the butter over a low to moderate heat and when it starts to fry, pull it away from the hob. Add the paprika, stir and pour it over the soup, as you would do with tripe soup.
The amount of fat is optional, I sometimes add more butter.
Serve the warm pork tail soup sprinkled with freshly chopped parsley and served separately with vinegar and crushed garlic.
A soul warming soup for the cold winter days!